For the pastry

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Method

To make the pastry, tip the flour and butter into a bowl, then rub together with your fingertips until completely mixed and crumbly. Add 8 tbsp cold water, then bring everything together with your hands until just combined. Roll into a ball and use straight away or chill for up to 2 days. The pastry can also be frozen for up to a month.

Roll out the pastry on a lightly floured surface to a round about 5cm larger than a 25cm tin. Use your rolling pin to lift it up, then drape over the tart case so there is an overhang of pastry on the sides. Using a small ball of pastry scraps, push the pastry into the corners of the tin. Chill in the fridge or freezer for 20 mins. Heat oven to 200C/fan 180C/gas 6.

In a small roasting tin, drizzle the tomatoes
with olive oil and season with salt and pepper.
Put the tomatoes in a low shelf of the oven.

Lightly prick the base of the tart with a
fork, line the tart case with a large circle of
greaseproof paper or foil, then fill with baking
beans. Blind-bake the tart for 20 mins,
remove the paper and beans, then continue
to cook for 5-10 mins until biscuit brown.

When you remove the tart case from the
oven, take out the tomatoes, too.

While the tart is cooking, beat the eggs
in a large bowl. Gradually add the cream,
then stir in the basil and season. When the case is ready, sprinkle half the cheese over
the base, scatter over the tomatoes, pour
over the cream mix, then finally scatter over
the rest of the cheese. Bake for 20-25 mins
until set and golden brown. Leave to cool
in the case, trim the edges of the pastry,
then remove from the tin. Scatter over the
remaining basil and serve in slices.

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Comments, questions and tips

Comments

I made this for a work bake off! The theme was Breakfast Bakeoff so I added sliced chipolata sausage and bacon, I came top 3 in the competition! Awesome recipe! Really yummy would definitely recommend and make again.

Very impressed with this recipe, absolutely delicious. I had to take one or two liberties with it, ie I made up the cream with a mixture of double, single and sour cream which I had leftover. Also I only had regular tomatoes so I halved and roasted three and then quartered them to arrange in the tart. Finally I glazed the blind-baked tart shell with an extra beaten egg and then added that to the filling. Turned out perfect, my husband and son loved it.

I've made this several times now, in both large and in six individual tart tins. It's a great, easy recipe which looks lovely and tastes delicious every time. They're nice warm but much better cold once the filling has set. I also substitute 100g grated mozarella for the parmesan now and don't worry about roasting the tomatoes, they are just as lovely put in as they are.

I made this quiche for a 60th birthday bash knowing that there would be a few vegetarians present. It all disappeared with lots of complements. I did add some fried onions and garlic but this was the only addition I made. Will make again for certain.

My first quiche without the scrambled egg appearance and thanks to a previous suggestion of mixing the Parmesan in with the milk mixture no burning on top! My friends said they loved it and given the easy preparation all in all a top recipe for me

Please note that Parmesan cheese is not a vegetarian food since it contains calf rennet. Please make sure that these recipes are written either with an alternative kind of cheese or "Parmesan alternative". A suitable alternative as I have come to learn is "Nutritional Yeast".

Does anyone else feel really unhealthy after eating this? Itâs delicious--I agree with everyone else on that--but itâs a dairy overload. I recommend adding pork and/or vegetables, as other people have suggested, in order to add a bit more flavor to this simple recipe.

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